Pickled & Canned Banana Peppers

Wash then boil canning jars for 10 minutes.

Wash banana peppers. Try to get the freshest produce as possible.

In a large stainless-steel pot combine all ingredients EXECEPT banana peppers. Bring to a boil.

Slice banana peppers into 1/4-1/2 inch rounds.

Fill hot jars with freshly sliced banana peppers. Then pour hot liquid over them, leaving 1/2 inch head space in the jar. Remove air bubbles if necessary. Wipe rims with a towel and apply lid and ring. Finger tighten.

Carefully lower jars into boiling water canner bath. Water needs to cover the tops of the jars by 1-2 inches. Place canner lid on. Canning times for 0-1000 ft. elevation above sea level is 10 minutes, 1,001-6,000 ft. elevation is 15 minutes and above 6,000 ft. is 20 minutes.

After your canning time is up, turn off heat, remove canner from heat source if possible and safely remove lid from canner. Let jars stand for 5 minutes then remove jars from water bath and place on a kitchen towel and allow to cool undisturbed for 12-24 hours. Remove jar bands, clean jars with a damp cloth and mark jars with contents and date canned. Store in a cool dry place for up to a year.

Enjoy!